Wasabi Avocado Deviled Eggs

I'm one of those people who hates to bring the same dish to a party twice. It doesn't matter that it's not even the same party or group of people. I just love trying new recipes. So this year when the Mr. and I were invited to a Halloween party, I started looking up things that I could bring. Like a lot of recipes out there, I found this one via Pinterest.

I don't know about you but I love deviled eggs. These eggs takes that recipe and kicks it in the gonads. There's no tangy flavor here. Nope, there's a certain creaminess from the avocado and a kick from the wasabi that you just won't find in your mama's deviled eggs. Not to mention the cool purple cracked effect definitely adds to the Halloween effect. These do take some prep work if you are planning on doing the cracks since the eggs need to sit in the dye overnight. However, if you don't want the look, these are really easy to whip up. The only piece of advice I can give is to wait on mixing in the avocado filling until you are ready to serve. Avocados oxidize just like an apple and will turn brown over a few hours. So by mixing the filling last minute, you won't be showing up to a party with moldy looking eggs.

Recipe adapted from Family Spice
 

• 4 eggs 
• 1/2 avocado, seeded and peeled 
• 1-2 tsp wasabi, paste 
• 1 tsp lemon juice 
• 1/4 tsp salt 

1. In a medium sized pot, cover eggs with water, cover pot and bring to boil over high heat. Let eggs boil for 5 minutes, then turn off heat. Let eggs sit in the water until it becomes room temperature.
2. Remove eggs, one at a time, and gently press and crack the shell with the back of the spoon. 
3. Place cracked eggs in a bowl filled with water and add blue and red food coloring until you get dark purple. Place the eggs in water into the refrigerator for 6 hours or up to overnight.  
4. Peel the eggs and cut in half lengthwise. Scoop out the yolks and place in a bowl. Mix in the avocado, wasabi, lemon juice and salt. Adjust to you liking. (I added more wasabi) 
5. Place avocado mix into a piping bag and pipe into the hollowed egg halves. Keep chilled.